Chocolate Raspberry Mocha Cupcakes

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Want to try the cupcakes that made both my husband and I sneak a second one?   Chocolate Raspberry Mocha Cupcakes with fresh raspberry buttercream are quite possibly one of the best chocolate cupcakes I’ve ever made.

I’m not a huge fan of chocolate cupcakes so anytime I make a really good one I’m pretty shocked.  I prefer when there is another flavor in with the chocolate and these cupcakes do just that.

Instead of making a classic chocolate cupcake with boiling water which never seems to work for me, I substituted the boiling water for a cup of strong brewed coffee.  Since I wanted to make a fruit flavored frosting I brewed a cup of Door County Coffee Raspberry Almond flavored coffee.   I could really smell the raspberries and the almond in the coffee.

I often worry when adding flavors to chocolate cupcakes that no one will be able to taste them because chocolate is such a strong flavor. In this case the raspberry and coffee flavors really came through.   I could taste a hint of almond but not much of it which was just fine with me.

So I made the chocolate cupcakes with the raspberry almond coffee and they came out perfectly.   To make the frosting I boiled raspberries, lemon juice, and sugar together then pressed the mixture through a sieve so that I simply had a sweetened puree.

I added the puree to my butter and mixed until smooth.  Then I added in the powdered sugar until the desired consistency was reached and piped it onto the cooled cupcakes.

There are several ways you can decorate these cupcakes but I went with simple.   I sprinkled them with sanding sugar and placed a raspberry on top.   Then I shaved a chocolate bar over the top to give it a little pop of color.

These cupcakes are out of this world!  The chocolate mixed with the raspberry and almond in the cupcake is the perfect combination.  Paired with fresh raspberry buttercream it makes for a bright yet decadent treat.

Pro Tips & Substitutions:

• Add the cocoa powder to a mug and then pour the hot coffee on top of it and stir to combine.  This will allow the chocolate flavor to combine with the raspberry almond flavor.
• Strawberry, blueberry, or cherry coffee can be substituted for the raspberry coffee.  Check out the Door County Coffee Raspberry Almond for some fun flavor ideas!  Just make sure to change the frosting flavor as well!
• Toasted almond slices would be a great way to decorate the top of the cupcakes.
• Don’t have a piping bag?   Use a zip top baggie!   Place the frosting in a baggie, seal the top, cut off the tip, and pipe onto the cupcake.

Chocolate Raspberry Mocha Cupcakes

Decadent chocolate cupcakes with notes of raspberries and almonds topped with fresh raspberry buttercream frosting.

5 from 12 votes

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Prep Time: 25 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 49 minutes minutes

Servings: 12 cupcakes

Author: Hezzi-D

Equipment

• Wilton 12-Inch Disposable Cake Decorating Bags, 50-Count Pastry Bags
• Wilton Non-Stick Mega Muffin and Cupcake Baking Pan, 24-Cup

Ingredients

For the cupcakes:

• 1/2 cup butter softened
• 3/4 c. sugar
• 1 egg
• 1/2 t. almond extract
• 1/2 c. strong brewed Raspberry Almond coffee I used Door County Coffee
• 1/3 c. cocoa powder
• 1 1/2 c. flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt

For the frosting:

• 1/2 c. raspberries
• 1 T. fresh lemon juice
• 3 T. sugar
• 1 c. butter softened
• 4 c. powdered sugar
• 12 raspberries
• sanding sugar

Instructions

• Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners and set aside.
• In a large bowl cream together the butter and sugar. Add in the egg and almond and mix well.
• Add the cocoa powder to the hot brewed coffee and stir until dissolved.
• In a medium bowl combine the flour, baking powder, baking soda, and salt.
• Add half the flour mixture to the butter mixture and mix well.
• Add all of the coffee and cocoa mixture to the butter mixture and stir until well combined.
• Add the remaining flour mixture and stir until mixture is smooth.
• Divide the batter between the 12 muffin cups. Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely on a wire rack.
• Meanwhile, place the raspberries, lemon juice, and sugar in a small saucepan over medium high heat.
• Bring to a boil then simmer for 10 minutes or until the raspberries have all burst and released their juices. Remove from heat and let cool for 10 minutes.
• Place a fine mesh sieve over top of a measuring cup and strain the raspberry mixture through the sieve so only the puree goes through. Discard the seeds and solids.
• Place the raspberry puree in a large mixing bowl along with the butter for the frosting. Beat with a mixer on medium high speed until well combined.
• Add the powdered sugar a cup at a time, mixing after each addition, until the frosting is smooth.
• Pipe the frosting onto the cooled cupcakes. Sprinkle with sanding sugar and top with a fresh raspberry.

Notes

A Hezzi-D Original recipe

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